Tuesday, April 11, 2017

with these soft pretzels stuffed with delicate ricotta and sweet strawberry preserve

This post is sponsored by Bonne Maman in collaboration with Honest Cooking. All opinions are mine. Thank you for your support!

I can't wait until Mother's Day to share this recipe with you. Because it's so fun to create and so scrumptious that it makes the perfect addition to any Sunday brunch. You can test this recipe this weekend, and then surprise your Mom with a delicious homemade breakfast in bed on Mother's Day. She deserves the very best!

Who wouldn't love to wake up to the enticing aroma of freshly brewed coffee, sizzling fried eggs, and oven warm pretzels?!? And I'm not talking about just any average pretzels. But one of these heart-shaped, sweet and savory, soft and kinda gooey pretzels, filled with a scrumptious mix of ricotta and strawberry preserve.I'm sure you can't wait until Mother's Day to try and taste this.

For this recipe, I'm using store bought pizza dough, so it's a little quicker to whip it up. But you are welcome to prepare it from scratch, ideally the evening before, so it has time to rise overnight. Here is a recipe for homemade pizza dough. For the filling I'm using Bonne Maman strawberry preserve. It perfectly combines with the delicate flavor of the ricotta cheese, and salt-sprinkled soft pretzel around it.

Bonne Maman is by far my favorite brand of fruit preserve. Pretty much the only one I buy. It's super flavorful no matter what kind I choose. It really tastes like homemade, and that's because it's prepared with high quality fruit and natural ingredients. And if you look at the label, you'd find that Bonne Maman preserves are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring and no preservatives added. Simply perfect!

Make sure to check out Bonne Maman's sweepstakes for a chance to win a 12-piece Le Creuset cookware set and more. This might be your chance to be the lucky winner!!Am I the only one that gets overly excited about free cooking stuff?!? I don't think so :)Here is my video recipe for the 💗pretzels:

INGREDIENTS:

YIELD: 4 servings

13.8 oz, 390 gr (1 can) of refrigerated pizza crust

4 cups plus 1 tablespoon of water

1/4 cup (50 gr) of baking soda

4 tablespoons of Bonne Maman strawberry preserve

4 tablespoons of ricotta cheese (I used whole milk)

1 egg, beaten with one tablespoon of water

sea salt for sprinkling on top

PREPARATION:

TIME: 20 minutes to prepare, 15 minutes to bake

Preheat the oven to 425°F ( 220°C).
Roll out the dough onto a lightly floured surface into a 16x16 inch (40x40 cm) square.

Cut the dough into 4 strips (each about 4x16 inch = 10x40 cm)

Spread one tablespoon of strawberry preserve onto the long edge of each strip.

Top with a tablespoon of ricotta cheese.

Fold the dough covering the filling.

Brush the edges with a little bit of water, and seal.

Shape the pretzels into a heart as shown in my picture.

Bring 4 cups of water to a boil. Carefully add the baking soda and mix until dissolved.
Dip each pretzel one at a time into the water, using a large spatula (possibly flat and with holes). Let it stay in the water for about 15 seconds. Don't wait too long or your pretzel will fall apart

Remove from the water, let it drain and place onto a baking sheet lined with parchment paper.
Brush with egg wash, and sprinkle with sea salt.